Recently I’ve noticed that DerunWu, the organic veggie supplier I have been using for last couple years, have started offering this root, so I am quite thrilled by this development. Typically available from November to March, this is one interesting and useful vegetable.
Jerusalem Artichokes has nothing to do with Jerusalem nor does the plant remotely resemble an artichoke. In fact it’s a root that looks a lot like a ginger and for those familiar with South East Asian cooking, some varieties looks even more amazingly like galangal or blue ginger.
What is nutritionally unique about the Jerusalem Artichoke is how it stores the plant’s carbohydrate. Unlike the potato and carrot, the Jerusalem Artichoke stores energy in the form of inulin rather than as a starch. Inulin is a carbohydrate, but it has minimal impact on your blood sugar. So even if you cook it and it taste sweet to you, your blood sugar will remain quite stable after consuming it. This is a useful fact for diabetics and those controlling their carbohydrate intake. It’s also useful for those on probiotic therapy, the inulin can help encourage the friendly bacteria you are taking to establish themselves.
To read the rest of this blog click here. Olivia Lee is a beijingkids columnist, blogger, mother and nutritionist.
